Okra

Okra grows in an elongated, lantern shape vegetable. It is a fuzzy, green colored, and ribbed pod that is approximately 2-7 inches in length. This vegetable is more famously known by its rows of tiny seeds and slimy or sticky texture when cut open. Okra is also known as bamia, bindi, bhindi, lady’s finger, and gumbo, is a member of the cotton (Mallow) family.Okra was discovered around Ethiopia during the 12th century B.C. and was cultivated by the ancient Egyptians. This vegetable soon flourished throughout North Africa and the Middle East where the seed pods were consumed cooked and the seeds toasted, ground, and served as a coffee substitute. With the advent of the slave trade, it eventually came to North America and is now commonly grown in the southern United States. You’ll now see okra in African, Middle Eastern, Greek, Turkish, Indian, Caribbean, and South American cuisines.Okra is commonly associated in Southern, Creole, and Cajun cooking since it was initially introduced into the United States in its southern region. It grows well in the southern United States where there is little frost. Okra is a powerhouse of valuable nutrients. It is a good source of vitamin C. It is low in calories and is fat-free.

Okra can be served raw, marinated in salads or cooked on its own, and goes well with tomatoes, onions, corn, peppers, and eggplant. Whole, fresh okra pods also make excellent pickles. Its mild flavor can be compared to eggplant, though the texture is somewhat unusual.

Okra Recipes
Stir-Fried Okra Recipe:

* 2 cups fresh okra, washed, trimmed, thinly sliced
* 1 large tomato, peeled and sliced into 8 thin wedges
* 1/4 cup green onions, sliced, white and green
* 1 1/2 teaspoons fresh lemon juice
* 1/4 teaspoon leaf thyme, crushed
* 1 teaspoon salt
* dash pepper
* 1 tablespoon vegetable oil
* 2 tablespoons butter

Prepare all vegetables as indicated and have ready for cooking. In a small bowl, combine lemon juice, thyme, salt, and pepper.
Fried Okra Recipe:

* 1 pound okra pods, stem ends cut off, sliced 1/4-inch thick
* salt
* cold water
* yellow cornmeal
* salt and pepper

Put sliced okra in a bowl, sprinkle generously with sal; cover with very cold water. Refrigerate the okra for at least 1 hour. Drain; roll okra slices in cornmeal seasoned with salt and pepper until well-coated. Fry in a deep skillet in about 1/2-inch of hot oil until browned and crisp. Drain on paper towels and serve hot.